I am very interested in clear labeling as to whether a food product is gluten free or not. There are so many hidden sources of gluten that it is tiresome and tedious to read all the ingredient labels before I buy something, and often will call or email a company to inquire as to whether or not it is gluten free before I purchase it.
Sometimes,I buy a food product believing it to be gluten free and then have to throw it away after I eat it and have a reaction to it.
I love it when I find foods labeled "Gluten-free." It is such a delight not to have to read the label.
I do wonder though what is the requirement for a food to be deemed Gluten-free food. I would like to know which foods are entirely gluten free and which have traces.
Anything that can be done in this matter to make it easier for those of us with celiac disease would be greatly appreciated.